When sucrose is heated with hydrochloric acid, it undergoes hydrolysis, which results in the breaking down of the sucrose molecule into its constituent monosaccharides, glucose and fructose. The degree of hydrolysis, or the extent to which the sucrose is broken down, can be quantified by measuring the optical rotation of the solution before and after hydrolysis.

The DE (dextrose equivalent) value is a measure of the reducing sugar content of a solution, and it is expressed as a percentage. It represents the amount of reducing sugars, such as glucose and fructose, present in the solution relative to the total amount of sugars. The higher the DE value, the greater the extent of hydrolysis and the more reducing sugars are present.

In the case of sucrose heated with hydrochloric acid, the DE value will increase as the hydrolysis reaction proceeds. The rate of hydrolysis is influenced by several factors, including the temperature, concentration of hydrochloric acid, and reaction time. By controlling these conditions, it is possible to achieve a desired DE value for specific applications.